Secret to this garlic chicken is in marinade
This is Part 2 in our exploration of favorite dishes at the Chart House restaurant.
If you can remember back to last week, executive chef Randy Manuel granted Betty Kanai's request for the recipe for the restaurant's fried rice.
Kanai had a second request, for the Chart House Garlic Chicken, which follows this week.
Manuel says the beer-friendly food is popular at the bar, and he has a personal fondness for it. "I eat that almost every night."
The secret to the recipe appears to be the barbecue sauce that's the base of the marinade. It's called Ted's and it's made specifically for the Chart House by Scott Shin. It's not available in stores, but Shin will fill orders (call 382-1414).
You could use another type of BBQ sauce, but for total authenticity (and Kanai says this garlic chicken really is the best), go the extra mile and special order that sauce.
Now, before we get to the recipe I must say that every time I talk about garlic chicken it sets off a chain of requests for the beloved versions from the Mitsuba or Mitsu-Ken okazuyas on School Street. These recipes are secrets and I've already been turned down, so those are fruitless requests.
This recipe is broken down from Manuel's original, which starts with 25 pounds of chicken.
5 pounds boneless, skinless chicken thighs
2 cups flour
1/2 cup cornstarch
Vegetable oil, for frying
1 cup daikon kim chee, diced, for garnish
1-1/2 cups barbecue sauce
1/3 cup garlic cloves, pounded
3 tablespoons crushed red pepper flakes
Cut chicken into 1-inch square pieces.
Combine marinade ingredients. Pour over chicken and marinate, refrigerated, overnight.
Preheat oil to 350 to 375 degrees.
Combine flour and cornstarch. Dredge chicken pieces in flour mixture (discard marinade). Fry in oil until cooked through.
Toss with more barbecue sauce. Garnish with kimchee. Serve immediately. Serves 12.
Approximate nutritional analysis, per serving (not including extra barbecue sauce or kim chee garnish): 450 calories, 15 g fat, 2.5 g saturated fat, 157 mg cholesterol, 165 mg sodium, 35.5 g carbohydrate, 1 g fiber, no sugar, 40 g protein.
Can you help?
Stephanie Seley is looking for the recipe for Portuguese bean soup served at the old Coco Palms on Kauai when she visited as a travel agent in 1980.
"I'm half Portuguese and love bean soup, but theirs was even better than my grandmother's (we won't tell her that!)"
I generally relegate such requests to my Hope Springs Eternal file, because you never know, someone might have the recipe. If you do, please get in touch. The address is below.
Nutritional analyses by Joannie Dobbs, Ph.D., C.N.S.
Send queries along with name and phone number to: "By Request," Honolulu Star-Bulletin, 500 Ala Moana, No. 7-210, Honolulu 96813. Or send e-mail to email@example.com